YUM YUM Methi Paratha

To all Paratha lovers out there, hello. There are literally thousands of variety in paraths out there in the world. Everyone has their own choice of paratha and when do they want to eat it? How do they want to eat it? And what they want to eat it with? I will leave all this on to personal choice and share one of my favorite combination “Methi/Fenugreek Paratha with Tomato and Coriander Chutney”.

Paratha Dough:


  • Methi/Fenugreek Leaves– A bunch, chopped (Do not go overboard with it. Too much of this can make paratha bitter)
  • Whole Wheat Flour – 2 cups
  • Gram Flour/ Beasan – 3 tbs
  • Garlic – 5 – 6 cloves, chopped finely
  • Green chili – 2 , chopped finely
  • Coriander Powder – 2 tbs
  • Cumin seeds – 1 tbs
  • Cumin Powder – 1 tbs (optional)
  • Red chili Powder – 1 tbs
  • Salt – to taste
  • Water
  • Oil – 1tbs

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  1. Mix all the dry ingredients in a bowl.                                                          dsc_0550 dsc_0551
  2. Add water and make smooth dough out of it. Add oil as well while combining.
  3. Rub some oil on the surface and its done.                                               dsc_0554

This is as easy as it can get. Now before I start making parathas I move to making chutney. So here we go,




  • Tomatoes – 4 medium sized
  • Coriander – A bunch (there isn’t any ratio of these two, add as you like)
  • Green Chili – 2
  • Coriander Powder – 2 tbs
  • Cumin Powder – 1 tbs
  • Red chili Powder – 1 tbs
  • Salt – to taste


For Tadka : (this is twist on regular chutney)

  • Asafoetida/Hing – ½ tbs
  • Cumin seeds – 1 tbs
  • Oil – 2tbs
  1. Take a blender pot and add all the ingredients mentioned under “Base” section.
  2. Blend everything together. If you have added more tomatoes it will turn out red or else it will be of some greenish color. Both works for me, you can find balance according to your taste.                                                                            dsc_0561
  3. Now the tadka part, take a tadka pan heat oil in it. Add cumin seeds as they start to crackle and then add Asafoetida/Hing.                                 dsc_0564
  4. While hot pour this on what you just got out of your blender/mixer.         dsc_0565
  5. Mix well and cover it with lid so you will get that smokey kind of flavor.      dsc_0568

So now chutney is ready. All that left to do it make paratha out of the dough we made earlier.

To make parathas :

I think everyone is aware of it. You roll dough in round chapattis and then roast with some oil. I use oil with this one feel free to use ghee if you want.

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We are done. Serve it hot along with butter, curd and pickle if you like.


Hope you enjoy it and let me know whether you liked this combination or not.


Note : This chutney goes really well with dal rice (personal opinion). You can also try it with any other kind of parathas as well.




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